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Rum Cake - 1

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 146g / 5.1oz Pecans or walnuts - chopped

    2. 1 Yellow cake mix*

    3. 1 Vanilla instant pudding

    4. 4 Eggs

    5. 1/2 cup 118ml Cold water

    6. 1/2 cup 118ml Oil

    7. 1/2 cup 118ml Dark rum Glaze

    8. 1/4 lb 113g / 4oz Butter

    9. 1/4 cup 59ml Water

    10. 1 cup 198g / 7oz Sugar

    11. 1/2 cup 118ml Dark rum

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions * if using yellow cake with pudding in the mix, omit pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2. Preheat oven to 325F. Grease and flour a 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert onto serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. To make glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. This cake freezes beautifully.

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